Description
A vibrant and comforting dish featuring brown rice noodles in a rich, creamy peanut sauce combined with shrimp, ribeye steak, and crisp vegetables.
Ingredients
Scale
- 200 g Thai Kitchen brown rice noodles
- 10–12 large shrimp, peeled and deveined
- 285 g ribeye steak, cut into bite-sized pieces
- 225 g broccoli florets
- 65 g red bell pepper, sliced
- 65 g onion, sliced
- 60 ml soy sauce
- 60 ml oyster sauce
- 15 ml hoisin sauce
- 15 g creamy peanut butter
- 10 ml Laoganma spicy chili crisp
- 2 g chili powder
- 60 ml olive oil, divided
Instructions
- Bring a large pot of water to a rolling boil.
- In a bowl, combine soy sauce, oyster sauce, hoisin sauce, peanut butter, chili powder, and chili crisp; set aside.
- Heat 30 ml of olive oil in a skillet over medium-high heat, add ribeye, sear for 1-2 minutes on each side, then remove.
- In a separate skillet, heat remaining 30 ml olive oil over medium heat, sauté broccoli, onions, and red bell peppers for 3-4 minutes.
- Add brown rice noodles to the boiling water and cook until al dente, then drain.
- Add shrimp to the vegetable skillet, cook for 2-3 minutes until pink, then mix in the drained noodles and prepared sauce.
- Toss everything together over medium heat until well coated and heated through.
Notes
Consider adding fresh cilantro or sliced green onions for a burst of freshness. To customize, swap proteins or add chopped peanuts for crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 160mg